Not bad, in limited quantities.
Posted on 10/26/2013 3:50:55 PM PDT by nickcarraway
Norwegian cuisine is generally sneered at by the country's Scandinavian neighbours. This is unfair, as some of it is very tasty. But here's a list The Local has put together of 15 dishes foreigners find particularly challenging.
The list, available here, mixes outlandish dishes made from things like sheeps' heads or fermented fish, with the boring but unpalatable, drawing on a group of Oslo expats for their opinions.
Feel free to comment on any glaring omissions or complain about unfairly maligned favourites.
As the Beetles sang, “isn’t it good, Norwegian boob!”
I just finished a helping of oxtail stew that my wife cooked for dinner. Delicious.
This from the country that gave us “What Does the Fox Say?”
All of my grandparents are Norwegian (and going back 700+ years). My one grandfather had dark olive skin, jet black hair, and dark brown eyes. My dad always figured he had the genes of some beautiful Mediterranean slave girl brought back from the Vikings.
That was, until he visited northern Norway and the Sami villages. Very dark features there too.
Or we always say
Friends don’t let friends eat lutefisk
Growing up, the cat would leave home a week before Christmas and would not return until after New Year’s. She knew what was good for her....we on the other hand had no choice
www.ci.madison.mn.us/vertical/Sites/%7B1E190972-E227-4FFB-ADC7-EC83F1DBB0B1%7D/uploads/%7BF3FB3B4E-989A-470E-B3A9-3CFCC69BCF16%7D_Web.jpg
they don’t look like that for long
Not bad, in limited quantities.
I like haggis.... and head cheese too
Ski rack?
out of the weeds came a thousand Swedes, chased by one Norweigian.
I agree with the article’s premise.
Many ethnic dishes in America are “Peasant Food”.
Tripe and bracciole, Cantonese Chinese, krauts and wursts, dumplings and kreplach, brisket instead of loin, preserved vegetables and meats of all kinds . . .
And one of my favorite sandwiches is pastrami and tongue with course mustard and red-onion on pumpernickel, with pickled tomatoes & red cabbage on the side and an ice-cold Dr Brown’s Cel Ray!
BTW Balut crunches when you mash that first good mouthful. Bones and beaks givin’ up the ghost.
But Lutefiske, as well as Durian (from the PI). just can’t go there . . .
at least she knew what price she had to sell out her beliefs.
Hilarious
I was merely admiring her high cheek bones.
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